Hi there, I am looking for suggestions on a roasting pan large enough for a 30 pound butterflied turkey.

I'm so glad you suggested this. I've been wondering the same. I'm concerned about drying out the breast halves but otherwise I'm hopeful for this option.

To avoid drying out the turkey breasts...keep them on the fire a shorter time, until done (either add late or remove early).
Then keep warm or warm up just before serving.

Supposedly with the spatchcock method of cooking the breasts don't dry out the way roasting a turkey whole do because the thighs are brought out from under the bird and cook faster when exposed. You could always cover the breast area with foil. Here is a great article, including how-to photos, on cooking a spatchcocked turkey: https://www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html I think with that 30 pound bird, if you don't have a pan large enough, I would continue cutting the bird down the center of the breast to give you two half birds to deal with. You could even season them differently if you wanted.

Thanks, you've got me thinking.

It's a good question. I am trying to work all this out.
Thanks for good place to start.

Might it be easier to use 2 smaller turkeys?

That's a disappointingly good point. Those turkeys from the local farmer are amazing...but they're all huge.

Thanks for your help.

Dang. So much for that idea. Do you have a gas barbecue grill?

We do. That's something to be curious about. I usually do food that are quick cooks on the grill. Thanks

Two refinements on the gas barbecue grill idea.
Either roast the bird whole in a closed barbecue, especially if you like the carving ritual.
Or, spatchcock the bird and either roast it or grill it.

Uh, sorry. Redundant suggestion...working from question. You're already using a spatchcock recipe.
On the pan...if you don't have year-round need for such a big pan, do you want to invest in one? If not, maybe use a giant foil pan, doubled for strength.